John Myers
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All Sorts of Vegetables with Potato and Almond Balls
The perfect all sorts of vegetables with potato and almond balls recipe with a picture and simple step-by-step instructions.
potato balls
- 3 Bigger potatoes
- 1 tbsp Potato flour
- 1 tbsp Durum wheat semolina
- Salt, some nutmeg
- 100 g Ground almonds or breadcrumbs
- 1 l Rapeseed oil
vegetables
- 2 Carrots
- 1 Onion
- 1 Cup Frozen peas
- A few mushrooms e.g. porcini mushrooms, chestnuts, mushrooms, etc.
- 1 Stick of leek / leek
- Boil the potatoes, peel them and put them through the potato press and let them cool. Add a little salt and nutmeg, mix in the semolina and potato flour and knead everything into a loose dough. Shape balls about 3-4cm in diameter and roll them in the ground almonds.
- Heat the pap oil in a saucepan (about 160 °, can be tested with a wooden spoon, if the temperature is right, small bubbles rise on the wood). Carefully place the balls in the oil with a slotted spoon or spoon and deep-fry until they are browned. Remove from the oil with a slotted spoon and let drain on kitchen paper.
- While the potatoes are being cooked, the vegetables are prepared: clean the carrots and cut into small cubes, also dice the onions, cut the mushrooms into slices or pieces, and take the peas out of the freezer.
- Heat some butter or oil in a pan, add the carrots and onions and sweat, a little later mix in the mushrooms and finally the peas. Season mildly with salt, pepper and a little garlic, if you want it more “saucy”, add some cream or sour cream to the vegetables.
- For the decorative knick-knack, cut the light-colored part of the leek stick lengthways into fine strips and fry them brown and crispy in the hot oil, then add a little salt.
- Alternative and quick potato ball variant: Mix 1 sachet of mashed potato powder with water and process as described above.
- The balls can also be prepared with breadcrumbs instead of the almonds.
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